Category Archives: Entertaining

Where to Buy Meat in Singapore, 5 of our favourite places around town

All the meat for our BBQ was supplied by The Meat Club

A few friends have recently asked us where we like to buy our meat in Singapore, so we thought we would do a quick post with 5 of our favourite places to buy meat! Being busy mum’s we love shops that will deliver, and also provide great quality produce that won’t cost us a fortune. We know that meat can be very costly in Singapore, but I think we have given you some more affordable options because when you’re feeding a family it can be hard selecting good quality meat without putting a hole in your pocket – as they say!!

The Meat Club

The Meat Club is an online store selling fresh Australian meat right here in Singapore. We think that it offers good value for money and the meat fabulous quality. If you feeding a large crowd, then jump online and order one of their packs, I don’t think you will find a better price for the amount that you get! The Meat Club have made buying meat easy for you, you can sign up for their monthly delivery of fresh meat to your doorstep, you select the cuts of meat you want in your pack, and it will be set on AutoPilot delivered monthly. They have made it very easy for you!! And the best thing about it is, the meat arrives fresh so you can portion it before freezing.

Little Farms

Along with all the great fruit and veg on offer at Little Farms, they also offer a good selection of fresh Australian meat, Eye fillet, steak, lamb chops, beef mince, pork, hormone free chicken, along with a nice selection of seafood.

The dairy section at Little Farms is also incredible, I’m in love with their Italian Ricotta, Australian milk and cheeses, as well as fresh Almond milk.

Top Picks – Little Farms often does big price reductions on their meat which makes the value absolutely unbeatable. Keep your eyes peeled for these terrific specials! Any order over $85 and they offer free deliver – tick tick all round from us.

Hubers

As Hubers is close to my house, I find myself there a lot. I think it probably has the best selection of meats in Singapore thanks to it’s extra large meat and poultry counter that is at the heart of the store in Dempsey.

Top Picks – The helpful staff at Hubers will always prepare the meat exactly how you like it. Take advantage of having the butchers there on hand to make meal prep easier for you! My top picks for Hubers are the beef mince and all the prepared BBQ products. Makes hosting a BBQ so simple! They also have a great rang of dairy products, many imported from Europe as we are great fresh vegetables. It’s the perfect one stop shop when preparing a meal. https://hubers.com.sg

Sidecar Sausages

If you follow our blog you will know that we just love Sidecar Sausages. All the great taste of a sausage but without any of the nasties! What more can you ask for!!

Top Picks – We love the Italian sausage fill that you can buy to make the easiest homemade sausage rolls. Click here for the sausage roll recipe.

Foodie Market Place

Another good place centrally located is Foodie Market Place in Tiong Bahru and also another store on the East in Tanjong Katong. They have a wide range of meats from Australia and America. It’s all fresh, and the butchers will cut your meat to the size you request, they are also happy to crivaqkue your meat, so it’s makes it easier to keep either fresh or frozen at home. They also have a good range of tinned tomatoes and pasta, as well as dairy products. Make sure you check their Facebook page for opening hours, because Monday-Friday they open at 11am.

I hope you find this article helpful, as I know it can be a minefield when moving to Singapore to figure out the best places to shop. And even for those of us who have been here for many years, there are always new business’ opening in Singapore, so it’s good to know how the new suppliers are.

Meat is such a versatile part of the food chain, it can be used in many different ways to create a delicious meal. Often when we think about meat, it’s auto pilot to the BBQ, but here I’ve given you a little oriental inspiration to turn incredible Australian Rib Eye from The Meat Club into a great meal by making a Thai Beef Salad.

The Meat Club provide fresh Australian meat delivered to your door monthly in Singapore. So when thinking about entertaining or just preparing a meal for your family, have a look at their site to start your orders coming. Here is the link to start building your own pack https://www.themeatclub.com.sg/ourPacks/own-Pack

Instructions:

Make the marinade for the steak. In a mixing bowl, combine garlic, ginger, lime juice, fish sauce, sugar and sesame oil. Mix well making sure the sugar has dissolved. Pour ¼ of the marinade over the steak and place in the fridge for at least 30 minutes. Take the steak out of the fridge, turn the meat in the marinade and let it stand for 15 minutes to come to room temperature. Soak the vermicelli noodles in water for 15 minutes or as per packaging instructions.

Whilst your steak is marinating, make the salad by combining the cucumber, mixed greens, parsley, mint, beans and shallots. Now bring a large pot of water to the boil, add the vermicelli noodles and cook for a few minutes, till they are soft. Drain and set aside.

Cook the steak
In a frying pan, add a small amount of oil and heat the pan. Once the pan is hot, add the rib eye, cook for 2 minutes on each side so the meat is medium rear. Transfer the steak to a carving board and leave to rest for 3 minutes.

Assemble the salad and noodles and dress with the remaining marinade, toss to combine. Divide into bowls or onto a serving platter. Cut the rib eye across the grain in thin slices. Top the salad with the slices of rib eye, add any remaining marinade over each bowl and serve.

For more information on how to order this fabulous Aussie meat click on the link below:

Sausage rolls are always great at parties and to have in the freezer for those friends who drop in at the last minute. They are great for both kids and adults, and perfect to send in school lunch boxes and a great weekend lunch for the family!

Traditionally sausage rolls are made with sausage meat, but we have developed a recipe using 100% Australian lean beef mince from The Meat Club. When ordering from the Meat Club, your meat will arrive fresh so it’s perfect to prepare meals that can then be frozen and this is ideal for these sausage rolls.

Preparation

Preheat oven to 200°C and line 2 baking trays with baking paper.

Take a large bowl, add breadcrumbs, beef and unbeaten egg and using your hands, mix until well combined. Grate the zucchini, carrot and onion. Squeeze all excess water out of the zucchini, and add to the bowl, add herbs and season with salt and pepper. Mix again with your hands till well combine.

Place 1 pastry sheet on a floured surface and halve. Spoon 1/2 a cup of the mixture along the centre of each piece and shape it like a long thin sausage. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. I brushed in insider of the pastry with water to ensure it would seal.

Repeat with remaining pastry and filling. Place in the fridge to cool for 30 minutes, this will make the cutting easier.

Cut the rolls into bite size pieces. You should get 5 pieces from every roll. Remove from the fridge and brush with beaten egg, sprinkle with sesame seeds (optional).

Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

This lemon and garlic chicken traybake is honestly the easiest meal that I make! It’s inspired by a recipe of one of my food idols, Nigella Lawson, whose brand of tasty comfort food is right up my alley. This is a dish we eat on weeknights, but I would absolutely feel happy to serve up if we were having guests over, it’s that good! And the best part, it takes only 5 minutes of chopping, 1 tray and 1 hour to cook, SO EASY. The chicken from The Fishwives comes completely prepared, all you need to do it take it out of the plastic and transfer to the baking tray. If you are not a confident cook, then this is the dish for you because if you can chop vegetables, open a plastic wrapper and turn on the oven, you can make this dish!

Ingredients

100g of pitted black olives (you can also use a mix of black and green olives)

Olive oil

Salt and Pepper

Instructions

Preheat the oven to 200°C. Cut the peppers into strips. Cut the leeks into slices. Put the peppers, olives and leeks onto a baking tray, drizzle with a little olive oil, season with salt and pepper and toss to combine. Place the butterflied chicken on top of the vegetables and pop the tray in the oven. Bake for1 hour or until the chicken is cooked through. Remove the chicken to a plate and rest for 10 minutes. Turn off the oven and return the tray with the vegetables to the oven to keep them warm. After the chicken has rested, cut it up. Serve the vegetables on a plate, place the cut chicken on top and then drizzle all the delicious juices from the tray all over the chicken and vegetables.

Meat lovers listen up! There is a new meat supplier on the block. The Meat Club is the brainchild of some savvy Australians whose mission is to bring FRESH Australian beef and lamb to Singapore! Yay.

The Meat Club is a subscription based service. You hop on line, chose the meat you want, and then you can choose to have it delivered for 1, 2 or 3 months. Having sampled this meat, I have no hesitation in saying I would be going for the 3 month option. I’m not a great online shopper, so being able to go online, order and then forget about it for the next 3 months is perfect for me! There is a good selection of meat cuts and the meat really is excellent quality. I am so pleased that the Meat Club has opened up in Singapore. Lets all get behind it and enjoy great Aussie meat at a really great price!

And if you order and find yourself with a fridge full of beautiful meat, then do as we did and have a Greek style feast! This is the perfect menu for a get together with friends and family. Simple salads and sides are all you need to compliment a selection of tasty meat! This whole menu feed 4 adults and 5 kids with leftovers. If it’s only feeding adults, I would suggest this would serve 6 adults generously. Click on the links below for all the simple recipes!

Roasted chicken is our favourite, and when it involves loads of garlic it’s going to taste even better. If you are a lover of capsicum’s (or peppers), you will love this dish, the capsicum’s cooks down to a nice soft texture and the skin just falls off. This is a great recipe for a one pot dinner, it’s quick to prepare and once it’s in the oven you are done, sit back and wait for those flavours to infuse the roasted chicken.

Roasted Chicken

Ingredients:

1 whole chicken cut into 8 (no skin)

3 large capsicum cut into stripes

10 cloves garlic unpeeled

3 bay leaves

3 sprigs rosemary (roughly 2 tablespoons)

5 tablespoons black olives

5 tablespoons olive oil

Instructions:

Preheat the oven to 180°C.

Wash and cut the capsicums by halving them first, then cut each half into 4 long stripes. In a large baking dish, put your cut capsicums on the bottom of the dish and add the chicken pieces, garlic, bay leaves, rosemary, olives and olive oil. Season with salt and paper to taste and mix thoroughly with your hands.

Cover the dish with a lid or foil, bake for 1 1/2 hours, or until the chicken is cooked through.

Remove from the oven, uncover and leave to rest for about 10 minutes. Serve warm with rice or couscous on the side and some crusty bread would be perfect.

Crème Brulee is a classic French desert consisting of a custard base and a hard layer of caramel on top. They are rather indulgent as the main ingredient is cream, so why not spoil yourself every now and again!

Some people are afraid of making Crème Brulee, but honestly it’s not hard at all. As long as you don’t burn the milk, and dissolve the sugar in the egg yolks they will work perfectly well. The other reason people steer clear of making Crème Brulee is because they don’t have a blow torch, again not to worry – just caramelise them under the grill. And lastly, it can be annoying being left with so many egg whites but get creative and make a meringue, mousse, macaroons, or coconut macaroons. Otherwise egg whites can be stored in the freezer. The best way to do this is to pour them into an ice tray and take them out as and when needed.

This is a great desert to make for a dinner party or when entertaining, it can be made a day in advance and stored in the fridge.

Below is a pretty easy recipe for a classic Crème Brulee.

Crème Brulee

Ingredients:

3 cups fresh cream

1 cup milk

1 egg

4 egg yolks

¾ cup caster sugar plus 1 teaspoon per serving

2 teaspoons vanilla bean paste or essence

Instructions:

Pre heat the oven to 180C.

In a bowl, mix egg, egg yolks and ¾ cup sugar on low until just combined.

In a saucepan add the milk and cream and heat on low. Heat till bubbles start to form around the side of the saucepan, but make sure it does not boil. Add the vanilla, and give it a stir.

With the mixer on low speed, slowly add the cream to the eggs.

Place 8 ramekins into a baking dish, pour cream mixture into each ramekins until almost full. Carefully pour boiling water into the baking dish, enough that it comes half way up the sides of the ramekins.

Bake for 35-40 minutes, until they are set. You can tell they are set if you gently shake them and it doesn’t wobble too much. Remove the ramekins from the water bath, and leave to cool to room temperature.

Once cooled, put in the fridge to set for at least 2 hours or overnight.

To serve, sprinkle 1 teaspoon of sugar on top of each ramekin. With a kitchen blowtorch or under the grill, heat the sugar till it caramelises evenly. Allow to set and for the sugar to harden then it’s ready to serve.

We loving having people over for brunch, it’s a nice easy meal to entertain friend’s and it often doesn’t involve too much prep work. I always like to have a platter of fruit on the table, and me being me, I usually go over the top and make too much. This citrus plate is a delicious and refreshing dish to serve that will take you no time to put together and it’s not an overkill of fruit.

Ingredients:

2 oranges

1 large ruby red grapefruit

A sprinkling of toasted mixed seeds; i’ve used sunflower, pumpkin and sesame

A sprinkling of roasted slithered almonds

1 orange juiced

1 teaspoon of caster sugar

Instructions:

Peel your oranges and grapefruit ensuring you cut off all the white between the skin and the fruit. With a sharp knife, cut oranges and grapefruit into thin slices.

Juice 1 fresh orange and add sugar. Stir in a small bowl till the sugar is dissolved.

Arrange the fruit slices on a plate, and sprinkle with seeds and almonds. Then pour over the orange syrup and you are ready to serve.

I love having kebab’s on the BBQ, it mixes things up a little from the stock standard meals! This is a delicious recipe that uses pork, which is very lean and good for you. And better still, it’s inexpensive to buy.

Kebab’s or better known to the Greek’s as souvlaki, are great when entertaining because you can serve protein and vegetables in one dish. A nice side dish is a simple salad with a lemon juice and olive oil dressing.

Ingredients:

1.5kg pork tenderloin

2 red capsicums

2 red onions

1 zucchini

1 eggplant

1 punett butter mushrooms

Bamboo skewers

For the Marinade

1 lemon, juiced

1/4 cup olive oil

1/4 soy sauce

1 teaspoon dried oregano

4 cloves garlic, crushed

Instructions:

Take 10-12 skewers and soak them in water for at least 30 minutes or longer if you have time. This is to ensure they do not split down the centre.

Cute pork, capsicum, zucchini and eggplants into 1 inch cubes or rings for the zucchini. Cut mushrooms in half or quarters depending on size. Peel the out ring from the onions and cut into quarters and separate the rings, peeling two pieces at a time.

In a large bowl mix lemon juice, olive oil, soy sauce and oregano. Add pork and vegetables and mix thoroughly. Cover and refrigerate for 2 hours. For the best result, continually turn the meat and vegetables in the marinade whilst in the fridge.

Start threading each skewer, start with pork followed by onion, capsicum, mushroom, zucchini, eggplant. Repeat this process till all your ingredients are finished.

Looking for some easy to prepare Christmas treats? Well look no further, we have you covered! From sweet to savoury, baking to no baking, we are sure to have just the thing to prepare for a kids Christmas party. Last week we threw a Christmas party to road test all of these recipes. We are pleased to report that there were very few leftovers, so we can confidently say these Christmas treats are all kid approved! All the recipes are nut free and most don’t require refrigeration once prepared so they are prefect for sending with the little ones for end of year school parties.